To quickly chop a lot of basil, stack several leaves and roll them into a tight tube. Slice the leaves widthwise into narrow pieces to create long thin strips. If you’d like smaller pieces, chop the strips again.
When my grandmother emigrated from Italy, she brought along her love of cooking, which she then passed on to me. Using cucumber slices instead of bread adds crunch as well as nutrition.—Lisa DiVito, Pittsburgh, Pennsylvania